German tea biscuits or Teegebäck, , are a staple in German households, especially during festive occasions. These buttery cookies, known for their delicate texture and rich flavour, pair wonderfully with a cup of tea or coffee. Teegebäck is a simple yet elegant treat that’s sure to impress your guests.
This recipe uses homemade vanilla sugar for a richer flavour—learn how to make your own homemade vanilla sugar.
Why You Will Love German Tea Biscuits
- These German Tea Biscuits are made with pantry staples like flour, butter, sugar, and eggs.
- Versatile Shapes: Customise the cookies with various cutters for different occasions.
- Perfect Texture: Crisp on the outside and tender on the inside.
- Ideal for Gifting: These cookies make delightful homemade gifts during the holidays.
German Tea Biscuits (Teegebäck)
Ingredients
- 500 g 17.6 oz / 4 cups cake flour
- 6 g 0.2 oz / 1 ½ teaspoons baking powder
- 150 g 5.3 oz / ¾ cup sugar
- 2 teaspoons homemade vanilla sugar or 1 packet Dr. Oetker Vanilla Sugar
- 2 large eggs
- 250 g 8.8 oz / 1 cup or 2 sticks cold salted butter, cubed
- 1 Tbsp Apricot Jam
- Orange Food Colouring
Instructions
Prepare the Dough:
- On a clean work surface, combine the flour and baking powder.
- Create a well in the centre and add the granulated sugar, homemade vanilla sugar, and eggs.
- Mix these with some of the surrounding flour to form a paste.
- Distribute the cold butter cubes over the mixture and cover with some of the remaining flour. Quickly knead everything together to form a smooth dough.
Chill:
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll Out:
- On a floured surface, roll out the dough using dowels for uniform thickness.
Shaping the Cookies
Cut Rounds:
- Use a round cookie cutter to cut out circles from the dough.
Create the Design:
- Using a small carrot-shaped cutter (or any preferred shape), cut out the centre of the cookies.
- Take a scalloped cutter and lightly press it around the edge to create a decorative indentation.
- Using a toothpick, prick small holes along the outer edge of each scallop for added detail.
Assemble the Cookie Layers:
- Carefully transfer the cut-out centre shape onto a separate sheet of dough.
- Lightly brush the dough with a little milk to help it stick.
- Gently press the cut-out shape onto the brushed area.
- Lightly pat it with a rolling pin, ensuring it adheres without distorting the design.
Final Cut:
- Using the same round cookie cutter, carefully cut the cookie again to maintain a clean shape.
Fill with Apricot Jam:
- Mix 1 tbsp apricot jam with a small amount of orange food colouring.
- Carefully fill the cut-out holes with apricot jam, ensuring not to overfill.
Bake:
- Preheat the oven to 180°C (350°F). Place the cookies on a baking sheet lined with parchment paper. Bake single-layer cookies for 8-10 minutes and double-layer cookies for approximately 16 minutes until lightly golden.
Add extra Jam and Dust with Sugar:
- Before serving, add extra apricot jam in the centre and tilt the cookies to allow it to spread naturally into the corners. Lightly dust the cookies with powdered sugar.
Variations of German Tea Biscuits
- Fill the German Tea Biscuits with raspberry or strawberry jam instead of apricot.
- Dip half of each cookie in melted chocolate
- Add finely chopped nuts, such as almonds or hazelnuts, to the dough for added texture.
Frequently Asked Questions
What other fillings can I use?
Feel free to experiment with different jams, Nutella, or even lemon curd.
Do I need to chill the dough?
Chilling helps the cookies maintain their shape during baking and enhances the texture.
I would love to hear from you
I would love to hear about your experience with this traditional Teegebäck recipe. Share your thoughts, variations, or any questions you have in the comments below!
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